Ingredients:
1 tablespoon extra virgin olive oil
3 -4 large fresh mushrooms, sliced
1/2 cup fat-free cottage cheese
1 tablespoon grated parmesan cheese
salt and pepper
1 slice toasted 8-grain bread or 1 slice toasted twelve-grain bread
2 teaspoons margarine
2 slices tomatoes ( thick slices)
salt and pepper
Directions:
In a frypan (cast iron is best) heat the oil and brown the mushrooms.
Add the cottage cheese.
Sprinkle the parmesan cheese over.
Add salt and pepper to taste.
Stir and turn over and over so it does not stick.
When cottage cheese becomes liquid, let it bubble for 2 or 3 minutes.
Meanwhile toast bread crisp.
Lightly spread with a very little margarine.
Place tomato slices on toast.
Sprinkle salt and pepper over.
Pour mushrooms and cheeses over tomatoes.
Serve immediately.
Servings: 1
Time preparation: 5 min.
Time total: 15 min.